Task 104: Activity | Roasting Vegetables Practice
Professional Cook Certification > Vegetables > Task 104Estimated Time: 30 mins
Tips & Related Information
Information in this column will not be included on tests or other graded activities.
Perfect grade - 100%
Instructor Comments
Beautiful job, Leela! This is normally a pretty boring task to grade, but your attention to detail and thorough response were a pleasure to read! One of my tricks for super crispy brussels is to microwave (sacrilege I know) the sprouts for about 5-7 minutes and then broil the heck out of them until they are browned and crispy. I look forward to seeing your progression in this course!
Katy
Graded on March 22, 2021 by Katy RScore Breakdown3 out of 3 Points Mise en place3 out of 3 Points In-process3 out of 3 Points Finished product
In this task, you will be asked to upload images that represent the quality and caliber of your work. Be sure these images capture what is specified, as we are looking for images that detail the process and key technique(s) as well as the final product. It is up to you to submit clear images that best show your work.
Instructions: Prepare one of the following recipes.
Choose ONE of the roasting practice recipes from below. As you prepare it, take three photographs that highlight the following parts of the cooking process.
Notes:
Be sure to take well-lit, clear, and relatively close-up photographs that capture the details of your work and highlight the learning outcomes. We will provide guidelines on what to emphasize in your photos.
Remember that perfect scores are reserved for exemplary work and that even good work has room for improvement. Take the time to do your best work before you submit your assignment. And, note in advance that you may not appeal your grade for the purposes of redoing the assignment to get a better grade. Please take a moment to reflect on and learn from your experience and our feedback.
This activity is worth 9 points
Submit the following:
Photo 1: Mise en Place
Set out all your ingredients, measured and ready to use in your preparation.
Photo 2: In-Process
Show the vegetables being roasted and developing color. Emphasize the development of color.
Photo 3: Finished Product
Plated dish highlighting the browning
Show both the cut side and uncut side
Include a title
Include a detailed description with a focus on taste, flavor, aroma, and texture
I love roasting vegetables!
Joe Girard, CEO Rouxbe
Active Time: 20 mins
Text Recipe
Roasted Brussels Sprouts
Active Time: 15 mins
Video Recipe
Roasted Butternut Squash
Activity | Image Upload: Roasting
Photo 1: Mise en Place (3 pts)
By Leela N.
Photo 2: In-Process (3 pts)
By Leela N.
Roasted Brussels Sprouts
Roasted Brussels Sprouts
I first tested for doneness at around 10 minutes, but the sprout still had a hint of wasabi flavor, and mild bitterness. At 12 minutes they were fully cooked. Watching them cook, they took on a vibrant green in the first minutes of cooking, which diminished as cooking progressed.
The dish had a light, slightly nutty smell similar to lightly browned butter. There was a faint hint of a grassy aroma. There was no sulphur smell either during cooking or in the finished dish.
The taste of the outer leaves was sweet with a slight acorn flavor, while the center of the sprouts tasted like cabbage. The larger sprouts had a very slight bitter taste in the center, while the more cooked, smaller sprouts were sweeter throughout. Overall the taste was mild beyond the sweet crisp outer leaves.
The texture of the sprouts were slightly crisp on the outside. The inside had a uniform texture, with slight resistance to the bite. I plan to experiment with oven temperatures and times next, to achieve slightly more caramelization and sweetness to the sprouts while ensuring proper texture.THIS PHOTO IS PUBLIC
Photo 3: Finished Product (3 pts)
By Leela N.
